Root Chips2 large sweet potato, peeled4 large carrots, peeled and cut into 2â€ pieces (thicker carrots work best)2 Tbsp. olive oilPreheat oven to 350 degrees, with racks in upper and lower thirds.Slice sweet potato and carrots into 1/16 inch thick using a mandoline.In a large bowl, toss the sweet potato and carrot slices with the olive oil.Line two rimmed baking sheets with parchment paper. Arrange the sweet potato and carrot slices in a single layer on the pan. Place another piece of parchment paper over the slices and then stack another rimmed baking sheet on top of each.Bake for 20 minutes. Uncover and rotate sheets. Bake an additional 10 to 20 minutes, until chips start to brown. As the chips brown remove them and transfer to a wire rack. Repeat with second batch of slices. Cool completely.*Please note: Vegetable slices with shrink dramatically.